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Punch, Hot

In order to make good punch, it is necessary that the sherbet-or mixture of sugar, flavouring, acid juice, and water-should be both rich and delicate, and that the ingredients should be thoroughly blended. When the latter point is attained, the spirits and wine can be added, in proportions to suit the taste. The following recipe is a general favourite. Rub the rind of a large fresh lemon with two or three lumps of sugar till all the yellow part has been taken off; then add more sugar to make up the weight to four ounces. Put this into the punch-bowl, and strain over it the juice of the lemon. Pour then into the punch-bowl a pint of boiling water, and stir the mixture well for five or six minutes. Add a quarter of a pint of rum, the third of a pint of brandy, and stir again. Half a nutmeg, grated, may be added or not. Time to prepare, a few minutes. Sufficient for a quart of punch.